As is tradition, I'm celebrating St. Patrick's Day with food. For breakfast I made Irish Soda Bread and I have Corned Beef and Cabbage cooking away in the crock pot. I even went the extra mile this year and bought Guinness to go with dinner. As I haven't posted my Soda Bread recipe yet, I figured it was high time to do so. I've started making it every year on St. Patrick's Day and then randomly during the rest of the year. It's sort of like scones or biscuits, Mike likes it, and it usually lasts for a few days, which is nice. The recipe I use is a recipe I got from a Guinea Lynx member, who got it from her daughter's Irish step dancing teacher, who brought the recipe over with her from Ireland- aka it's a real authentic Irish Soda Bread recipe.
|Hot out of the oven and waiting to be consumed.|
Irish Soda Bread
4 cups flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1/4 cup sugar
1/4 cup margarine or butter
1 cup rasins
1 1/2 cup buttermilk
1) Preheat oven to 350F. Grease a large cookie sheet.
2) Sift together dry ingredients (I'm usually lazy and just stir them together). Chop in margarine until the largest bits are pea sized. Add rasins.
3) Beat the egg and add to the dry mix. Add buttermilk and mix to a dough. Add water if it's too dry, flour if it's too wet.
4) Knead lightly on a floured surface. Shape into a round and pat to ~1 in thick.
5) Place on greased cooked sheet. Cut a cross all the way to the sheet, but do not separate. Bake for 40 min or until light golden brown.
It is a super easy recipe, is super quick to make, and is super delicious. When it is hot out of the oven, I usually eat it with just a little butter. When it's day-old, I heat it up quickly and then eat it with butter and jam.